Mutton is meat from older sheep; about three years old. The meat is an intense color of red and quite fatty with a strong, gamey flavor. The fat makes it the perfect cut for this stew giving it big, bold flavor. Exactly what I had in mind.
Very similar to the traditional South-African tomato ‘bredie’ this stew is perfect for a cold, wet winters’ night.
Your freezer is your friend…leftovers are perfect for mutton ragu that you can use for a future pie, to toss through pappardelle or on an open pulled mutton sandwich.
Serve with a side of rice, mashed potato, roasted sweet potato or butternut mash.
ingredients | serves 6 | easy
1.3kg stewing mutton, bone in
1/2t white pepper
3T olive oil plus more for browning meat
1 large white onion, chopped
4 garlic cloves, sliced
5 large ripe tomatoes, quartered
3 large carrots, cut into big chunks
3 bay leaves
2T tomato paste
1.5t dried oregano
3 rosemary stalks, leaves only
1.2C red wine
1 can crushed tomato
3C beef stock
2T brown sugar
1t black pepper
2T fresh parsley
how to to do it
Mix the flour, salt & white pepper and dredge the meat in the flour mixture and shake excess flour off. Discard any leftover flour. Heat about two tablespoons of olive oil in a large Dutch oven and brown the meat in batches, adding more oil as needed.
Add two tablespoons of oil and the butter to the pot without cleaning it and saute the chopped onion until glossy, stirring occasionally. About three minutes.
Add the tomato paste, stir and cook for one minute. Pour the red wine into the pot to de-glaze. Cook for about two minutes to reduce.
Add the paprika, rosemary, garlic & dried oregano and stir to combine. Add the tomatoes and stir to coat. Pour the crushed tomato into the pot and add the bay leaves, sugar and seasoning. Stir and cook for two minutes.
Pour the stock into the pot and give it a good stir. Lastly add the meat. Stir everything together and bring it to a boil.
Turn the heat down to low for a gentle simmer, cover with a tight fitting lid and cook for about 2 hours, stirring a few times during cooking. Now add the carrots, place the lid back on the pot and cook for a further 1.5 – two hours.
Check the meat, which should be fall off the bone tender. If you prefer it falling off the bone completely, cook for a further 30 minutes to one hour.
Carefully remove the lid, increase the heat to a moderate simmer and cook for 30 minutes, uncovered to thicken the sauce if desired. Take care not to burn the bottom of the pot by occasionally stirring during cooking.
Once cooked, stir through the chopped fresh parsley and serve with a side of your choice.
From my kitchen to yours, with love x